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Method

1. Preheat the oven to 180°C gas mark 4. Butter and base line a 900g loaf tin. Place the apricots in a bowl and pour over the tea. Leave to stand for 15 minutes.

2. Sift the flour and baking powder into a large bowl and rub in the butter until the mixture looks like breadcrumbs. Stir in the spices, sugar and walnuts. Whisk the egg with the buttermilk and add to the dry ingredients with the apricots and any liquid. Spoon into the prepared tin and level the surface.

3. Bake for 1-1¼ hours until the loaf is risen and golden and a skewer emerges clean from the centre. Cool in the tin for 5 minutes then turn onto a rack and leave until cold. Ideally wrap and store for 24 hours to let the spices develop their flavour.